Pickled Eggs With Beets

Photo: flickr user tokyofoodcast

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Yield:

1.0 servings

Added:

December 10, 2010

Creator:

Sheri Wetherell

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Ingredients

4 pounds Fresh young small beets

1 cup Granulated sugar

1 cup Brown sugar

2 cups Water

2 cups Cider vinegar

3 Bay leaves

2 teaspoons Mustard seed

1 1/2 teaspoons Salt

1 teaspoon Ground cinnamon

1 teaspoon Whole allspice

1/2 teaspoon Ground cloves

1/2 teaspoon Ground allspice

1/2 teaspoon Celery seed

1 small doz peeled and cooled hard-cooked eggs

Preparation

1

Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.

2

Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.

3

In a large saucepan, combine the rest of the ingredients except the eggs.

4

Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days.

5

NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.

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